1 lb. Fava beans
1/4 c. green garlic, minced
1/2 leek salt and freshly-ground pepper
olive oil chicken or veggie stock
Shell Fava beans, parboil for 2 minutes, then cool and pop the beans out of their skins. Dice leek and saute in olive oil until quite soft, 10-15 minutes. Add green garlic, cook for 2 minutes more, and season well with salt. Add the Fava beans, cook for 2 more minutes, then add just enough stock to cover. Cook until the beans are tender, then puree in a blender, adding additional stock until you reach the consistency you desire. Cool the soup in an ice bath, or in your fridge, and season to taste with salt and pepper.
adapted from Chez Panisse Vegetables by Alice Waters